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The Cook Book

Garden Veggie Omelet

This recipe is simple, using pantry staples and has a very elegant presentation.

Total time
25 mins

Recipe by:

Johanna M. Cook is the founder of where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at

INGREDIENTS - 4 servings
  • 4 Large egg(s)
  • 1 Whole Roma tomato(es) or plum tomatoes
  • 14 Cup red onion(s), diced
  • 1 Clove garlic minced
  • 1 Tablespoon parsley coarsely chopped
  • 1 Cup fresh spinach, baby or flat leaf
  • 1 Teaspoon lemon juice fresh
  • 1 Tablespoon sour cream sour cream
  • 1 Teaspoon kosher salt
  • 14 Teaspoon black pepper
  • 2 Tablespoon olive oil
  • Whisk the eggs and set aside. Heat a frying pan in medium/high heat with olive oil and saute the onions, garlic and tomatoes until the tomatoes start to break down.
  • Take the veggie mixture and combine it in the bowl with the beaten eggs. Add a little more olive oil to the pan and add the egg mixture. Cook until both sides are fully cooked.
  • In a separate bowl, toss 1 tablespoon of lemon juice and a drizzle of olive oil with the fresh spinach. Top the omelet with the simple spinach salad and a dallop of sour cream.

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